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Hawaiian Garlic White Fish Ramen
White fish sautéed Hawaiian-style with garlic butter, served with ramen noodles.
Garlic whispers breeze—White fish swims in buttery broth—Island in a bowl
Ingredients
- 4 white fish fillets (such as cod, snapper, or halibut; about 5–6 ounces each), skin removed
- 4 tablespoons garlic butter (or 4 tablespoons unsalted butter plus 4 cloves garlic, minced)
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice (plus extra wedges for serving)
- 4 cups low-sodium chicken broth
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- 3 green onions, thinly sliced (plus more for garnish)
- 2 tablespoons fresh cilantro, chopped (optional)
Preparation
- Pat fish fillets dry and season lightly with salt and black pepper. In a large skillet over medium heat, melt garlic butter. Add fish and cook for 3–4 minutes per side, or until opaque and just cooked through. Drizzle with soy sauce and lime juice during the last minute of cooking. Transfer to a plate and keep warm.
- Meanwhile, bring chicken broth to a simmer in a pot. Taste and adjust seasoning with salt, if needed.
- Cook ramen noodles separately according to package instructions; drain well.
- Divide cooked noodles among bowls and ladle hot broth over the top.
- Place a fish fillet on each bowl of noodles. Sprinkle with green onions and cilantro if using.
- Garnish with diced mango, crispy garlic chips, toasted sesame seeds, lime wedges, avocado, and extra green onions as desired.